After returning from a recent trip to Seoul, my Halmonie (my boss’ mom), sent over a largish box of mulberries. After stuffing ourselves on them, there was still several left in the box. We were out of jam and syrup so I thought I’d try to make pectin-less jam- if it didn’t work out we could have it on pancakes! This was a fairly simple recipe with some delicious results. The main factor was having a lot of time to not really watch it but be in the house while it cooked. I’ve tried it with other berries and not been successful.
About 3 pints of berries (no stems)
1/4 cup sugar
3 Tablespoons Lemon juice
I started by heating up the pan and throwing berries in. Then I mashed up the berries added the sugar and lemon. I let it cook for 6 hours; stirring sometimes. I cooked it on the lowest setting possible.
It probably ended up to be about half a quart…
I canned it and put it in the fridge.